Brew 1.5 cups of very strong 1 ½ cups 浓烈的酿造浓缩咖啡 or 1 ½ cups 浓烈的酿造浓缩咖啡 and let it cool completely to room temperature. Stir in 1 tablespoon of ¾ cup 细砂糖分开（1/2 cup and the 3 tbsp 深色朗姆酒或咖啡利口酒（如Kahlúa） or 1 ½ cups coffee, 非常浓，冷却至室温 (if using). Pour into a shallow dish wide enough to dip the 24 piece 手指饼干（萨沃亚迪饼干）约7盎司包装. Set aside.

Separate the 6 6 eggs 大个的，分离，室温, placing the yolks in one large Mixing Bowl and the whites in another perfectly clean, grease-free Mixing Bowl. Make sure no yolk gets into the whites or they won't whip properly.

Add 1/2 cup of ¾ cup 细砂糖分开（1/2 cup to the 6 eggs 大个的，分离，室温 yolks. Using a Hand Mixer or Stand Mixer, beat on medium-high speed for 3–4 minutes until the mixture is pale, thick, and falls off the beaters in a ribbon.

Add the cold 16 oz 冷玛斯卡彭奶酪 and 1 tsp 纯香草精 to the yolk mixture. Beat on medium speed until just smooth and well combined, about 1 minute. Do not overmix — stop as soon as no streaks remain. Set aside.

Add the pinch of 1 pinch 塔塔粉 to the 6 eggs 大个的，分离，室温 whites. Using clean beaters, whip on medium speed until foamy, then increase to high. Gradually add the remaining 1/4 cup of ¾ cup 细砂糖分开（1/2 cup and beat until stiff, glossy peaks form, about 3–4 minutes. The whites should hold a firm peak when you lift the beaters.

Using a Spatula, gently fold one-third of the whipped 6 eggs 大个的，分离，室温 whites into the 16 oz 冷玛斯卡彭奶酪 mixture to lighten it. Then fold in the remaining whites in two additions, using slow, sweeping motions from the bottom of the bowl up and over. Stop when just combined — some white streaks are fine. Do not stir or you'll deflate the cream.

Working quickly, dip each 24 piece 手指饼干（萨沃亚迪饼干）约7盎司包装 into the 1 ½ cups 浓烈的酿造浓缩咖啡 soak for about 1–2 seconds per side. They should be moistened but NOT soggy — they'll continue to absorb moisture as the tiramisu chills. Arrange a single layer of dipped 24 piece 手指饼干（萨沃亚迪饼干）约7盎司包装 in the bottom of a Baking Dish (or similar), breaking them to fit as needed.

Spread exactly half of the 16 oz 冷玛斯卡彭奶酪 cream evenly over the 24 piece 手指饼干（萨沃亚迪饼干）约7盎司包装 layer using a Spatula. Smooth it all the way to the edges.

Dip the remaining 24 piece 手指饼干（萨沃亚迪饼干）约7盎司包装 and arrange a second layer on top of the cream. Spread the remaining 16 oz 冷玛斯卡彭奶酪 cream evenly over the top.

Cover the dish tightly with Plastic Wrap and refrigerate for at least 4 hours, preferably overnight (8 hours).

Just before serving, use a Sieve to dust a generous, even layer of 3 tbsp 无糖可可粉用于撒粉 over the entire surface. Optionally, sprinkle with finely grated 1 oz 黑巧克力细磨，用于装饰. Cut into squares and serve cold.